Control of pathogens in cooked meat products: the beneficial role of lactic acid bacteria

CASTRO M.; CAYRÉ, M.E.; PALAVECINO, N.Z.; RIVAS, FRANCO P.

The Battle Against Microbial Pathogens: Basic Science, Technological Advances and Educational Programs.

Formatex Research Center

Lugar: Badajoz; Año: 2015; p. 310 - 318

Most of food-borne outbreaks associated with cooked meat products involved pathogenic bacteria such as Listeria monocytogenes and Staphylococcus aureus. The proteinaceous nature, water activity, salt content and refrigeration temperatures comprising meat products contribute to the selection of these pathogens. From a protective point of view, lactic acid bacteria (LAB) can be added to enhance the safety, to prolong the shelf-life and to preserve the microbial and/or sensorial quality of these products. LAB added as bioprotective cultures have no side-effects on sensorial features due to the low carbohydrate content and the strong buffering capacity of meat. The microbial antagonism of LAB against undesirable microorganisms has been attributed in many cases to metabolic products -organic acids and/or antimicrobial peptides- and changes in the physicochemical environment -pH, CO2 production- or a combination of these factors. The objective of this chapter is to describe current methods and developing technologies for the biopreservation of meat products, with special emphasis on LAB application. The benefits of some new technologies and their industrial limitations is also presented and discussed.